摘要
肌苷酸是鸡肉鲜味特性的主要指标,其含量也是评价优质鸡肉品质的重要依据,由于对风味的追求,近年来越来越受人们的关注。本文从优质鸡的角度论述了肌苷酸含量对鸡肉品质的影响、影响鸡肉中肌苷酸含量的因素、肌苷酸的合成机理及工业生产方法。
Inosine monophosphate acid(IMP) is the key indicator of chicken flavor characteristics,and its content is an important basis to evaluate the quality of high-quality chicken.More and more attention of IMP was paid by people because of the pursuit to the flavor in recent years.This paper discussed the content of IMP influenced the chicken quality;the factors affecting the contents of IMP in chicken,the synthesis mechanism and the industrial production of IMP from the perspective of quality chicken.
出处
《食品与发酵科技》
CAS
2011年第6期36-39,共4页
Food and Fermentation Science & Technology
基金
云南省自然科学基金资助项目(2009ZC073M)
关键词
肌苷酸
优质鸡
肉品质
IMP
quality chicken
meat quality